Do you love unicorns? Is that even a real question? Get ready for a ride to the Magical Dessert Bar, a new shop opening in Deep Ellum where everything is pastel iridescence and oh-so sweet.
Think butterflies and a mural of a unicorn painted on the wall. Think hot chocolate that's pink, topped with pastel sprinkles and fluffy whipped cream.
This whimsical new shop will open at 2646 Elm St., next door to its ice cream-themed sibling Chills 360, in a small storefront that runs along the alley connecting Main and Elm Streets.
It's a place that is completely of the moment: It will have a full menu of sweets — including cakes, cupcakes, cake pops, macarons, and drinks — but all with a careful eye towards concept and enticing packaging.
Owner Javi Bubar, who is part of the team that introduced rolled ice cream to Dallas when they opened Chills 360 in 2016, says that their goal is always to bring something new to Dallas.
"We do a lot of travel and we saw a similar concept in Bangkok and thought it would well received in Dallas," she says.
Magical Dessert Bar will summon the fantasy — the colors, the experience — of the mythical unicorn.
"We'll have desserts in unicorn colors," Babar says. "Our hot chocolate is tinted pink. We'll have unicorn cakes, milkshakes, boba tea, cupcakes, cake pops, and lemonades in different flavors like mango, pomegranate, and berry-berry, in decorative colors."
Their decor will have a color scheme to match, with white tables and pink chairs. The space is small — 500 square feet, the same as Chills — but they'll have a 500 square-foot patio outside.
They're planning to open on December 1, in time for visitors to bring the family for photo ops during the holidays, and they'll stay open late at night.
They're following lessons they've learned since launching Chills 360 in Deep Ellum. They were one of the first to introduce Dallas to the then-trendy "black ice cream" in 2017, and they've since opened Chills 360 locations in far-flung Houston and South Carolina, with another opening soon in Santa Monica. "You can make good ice cream, but sometimes it's about how it's packaged," she says.